Also Known As Mountain Peak Frosting and Royal Mountain Frosting,
This is cheap, easy, and impressive to most (who don't know the secret).
4 Egg whites
1 c. sugar
1 c. water
1 Tbl. vanilla extract
1/2 tsp. almond extract
1. In a small saucepan, dissolve and boil the water and sugar until you reach firm ball (abt. 250 F or until a sample of the syrup creates a firm ball in cold water).
2. While the syrup boils, whip the egg whites in a large bowl (I love Kitchen Aid Mixers with a whisk attachment, but you can do this with an electric beater as well) to a stiff peak.
3. On a high speed, whisk the syrup into the egg whites by pouring a thin stream into the bowl as you whisk. The heat will cook the eggs, and the high speed will ensure even cooking (no egg or candy clumps) and a glossy finish.
And walah! Marshmellow cream you can frost with or make fudge with or top pies with. Enjoy!
p.s. Some recipes add in 1/4 tsp. cream of tartar, or elaborate on the simply syrup to be 3/4 c. carol syrup (corn syrup) with 1/3c. water and 2/3 c sugar.